Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 4529 | 2023-02-06 17:55:09 | 91.71 | 99% |
| 2134 | 2022-03-20 21:14:14 | 83.22 | 98% |
| 710 | 2021-12-24 14:21:04 | 56.92 | 97% |